The main ingredient is 500 grams of beef.

Accessories: small tomatoes and onions, 15

Seasoning garlic 1/2 tablespoons tomato sauce 2 tablespoons red wine 250 ml water 200 ml fragrant leaves 1 slice thyme 1 a little parsley.

Braised beef with red wine

1. Cut beef into cubes about 3cm, slice carrot (practical experience: hob block is more suitable), and shred 3 small onions.

2. Absorb the moisture on the surface of beef with kitchen paper, heat the pot, pour in 1 spoon olive oil, put the beef pieces in the pot, fry until all sides are brown, and take them out.

3. Pour the garlic into the remaining oil and stir-fry until fragrant, then add shredded onion and carrot slices and stir-fry for a while.

4. Pour the fried beef and vegetables into the pot, sprinkle with salt and a little black pepper.

5. Sprinkle with flour again, turn the beef slices upside down and wrap them with even flour, then take them out and put them in an oven preheated to 230 degrees for 4 minutes, then turn the beef slices upside down and take them out and put them in the oven for 4 minutes. This step is to make the beef surface form a hard shell.

6. Pour red wine, beef soup or clear water into a wok, add spices such as chopped fragrant leaves, thyme and parsley, then add tomato sauce, put it on the stove, boil over high fire and simmer over low fire.

7. Turn off the heat after stewing for half an hour. Don't open the lid and stew for half an hour.

8. At this time, heat another pot, add butter and olive oil, pour in the chopped mushrooms and the remaining 12 small onions, stir-fry until the color changes, and then turn off the heat.

9. Pour the fried mushrooms and onions into the Staub cast iron pot, then turn on the fire, and simmer with low fire after boiling 1 hour. After stewing for half an hour, use a fork to check whether the beef has been stewed. When the stew is slow, the aroma of beef and soup is already in the kitchen, and the feeling of happiness arises spontaneously.

10. Take out some stewed red wine beef and put it in a food container. Decorate it with cherry tomatoes and thyme. Great with rice and noodles.

Cooking skills 1, practical experience has proved that carrots are best cut into hob blocks, the slices are too thin, and some are not shaped at the end of stewing;

2, there is no oven, step 5 can be omitted;

3. With regard to the sixth step, the original recipe is moved to an oven at 165 degrees for 3-4 hours after being boiled, and it is more suitable for the cooking habits of China people.

I hope my answer is helpful to you.